November 20, 2017 – We were down to our last ounce of truffles. Had to come up with something great.
Thumbing through a Creole cookbook from old New Orleans, I got the inspiration for chicken in a wine and tomato sauce seasoned with the truffles. Sounded good at the time but after the prep was done and the time for cooking came near, I began to have some doubt. Didn’t want to come up with a loser recipe that would waste the last of our little treasures.
Courage, I thought. Press on! Have no fear!
We are partial to chicken thighs. Juicier and more flavorful than the often dry breasts. I prefer bone in and skin on. The bone adds to the flavor. The skin does, too, and you don’t have to eat the skin. For this purpose I picked up some boneless, skinless thighs. There’s no reason why other parts of the chicken wouldn’t work just as well.
Aside from that, there was only wine and tomatoes. I used a 14.5 ounce can of diced tomatoes. Fresh tomatoes would work but I didn’t have any on hand.
We decided to serve the sauce over rice. It seemed a better fit than pasta, especially since the dish was inspired by the Creole cooking of Louisiana where rice rules.
All the above contributed to the dish. But the star of the show was the truffle. Far from being a disappointment, this preparation turned out to be the best of the three truffle dishes I made. All my doubt and fear faded away as the enticing aroma of truffle filled the house. This was a dish that touched all the senses in the most delightful way possible.
Truffled Chicken in a Wine – Tomato Sauce
2 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite size pieces
1/4 pound ham, diced
1/2 cup white wine
1 ounce truffle, minced
1/2 tablespoon crushed red pepper flakes
1 teaspoon garlic powder
Salt & pepper
Heat the oil in a heavy pan over moderately high heat until it is hot but not smoking. Cook the chicken in the hot oil until it begins to brown.
Leaving the chicken in the pan, deglaze with the wine. Add the tomatoes, truffles, crushed red pepper flakes, and garlic powder. Season with salt and pepper to taste.
Lower the heat to moderately low. Let the mixture cook down for 15 or 20 minutes until most of the liquid has evaporated and you are left with a thick sauce.
Serve over rice.